Sweet Potato Curry with Cauliflower and Chickpeas

Here’s a warming winter-vegetable recipe with a bite! I’ve been working it on all winter. You know, just in time for spring … On the bright side, it’s not sakura-flavored and isn’t a doughnut!

Japan notes: Save this one for when you have orange sweet potatoes! I usually found them in winter in M’Za and some of the depachika. Cauliflower is in season in winter and spring, and chickpeas (hiyokomame, ひよこ豆) can be found in import stores, gourmet stores, and in some bigger supermarkets. (Marue stores in Kanazawa started carrying them in 2013.) I have used both dried peppers and fresh peppers, and both work well.

Procedure
1. Heat the oil and cumin seeds in the skillet over low heat.
2. Add the ginger and garlic, and cook for ~1 minute, avoiding browning.
3. Stir in curry powder and cook for another minute.
4. Add the chickpeas, cauliflower, sweet potato, vegetable stock, salt, and pepper.
5. Cover and cover for ~15-20 minutes, until the vegetables are tender.
6. Either process yogurt, flour, pepper, and peanuts in food processor; or stir all in bowl together. (This may smell kind of gross.)
7. When the vegetables are tender, turn the heat to low and stir in the yogurt mixture to heat through. Serve hot.